Hummus bi Tahini

Thsi version of hummus comes from Claudia Roden's fine A Book of Middle Eatern Food with only slight modification.  I have only recently learned to make hummus in the rather soupy consistency which is authentic.  In the process I think I have discovered a way to deepen the flavor considerably: when the chick peas are finished simmering, leave them for a few hours to absorb the liquid they've made during simmering.

I find that blanching the garlic briefly to destory the sharp taste of raw garlic is a great improvement.

If you can manage to get your hands on some really fresh pita bread, it makes a wonderful difference.

• 1 cup dry chick peas (soaked overnight)

• 2 lemons, juice of (approx 1/3 cup)
• 3 cloves garlic, parboiled 30 seconds
• 2 tsp salt
• 1/2 cup tahini [or less?]

Serve with:

• olive oil
• paprika
• scallions, sliced
• pita bread
• calamata olives

1. Soak the chick peas overnight in plenty of cold water.  They more than double in volume in the process.
2. Simmer the peas in fresh water for an hour or so.  Allow to cool several hours in the broth.
3. Plase the drained peas in the Cuisinart (reserve some of the liquid) along with the remaining ingredients.  Process with the metal blade until very well pureed.  Thin as necessary to the desired consistency using some of the reserved broth.  Refrigerate for up to two weeks.
4. Serve as a dip in a bowl with a film of olive oil, sliced scallions, and paprika on top accompanied by pita bread and calamata olives.